Hemp Pesto

by Nick Saltmarsh October 30, 2021 1 Comment

This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and sesame. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, it happens to be vegan too. It's superb as a pasta sauce but also good stirred into a potato salad, as a dip, or on bruschetta.

Because all our seeds are unpasteurised, we recommend toasting them before use in raw recipes.

Makes 4 servings

Ingredients

6 large handfuls Basil (or try Carrot Tops)
4 Garlic cloves, peeled and crushed
6 tbsp Shelled Hemp Seed, toasted
2 tbsp Fava Bean Umami Paste
150ml Hemp Oil (or Olive Oil)
Generous pinch Sea Salt

Method

Place all the ingredients other than the oil in a food processor, blend.
Add the oil and blend to a thick but consistent paste.
If a thinner pesto is required add a little more oil and blend again.

Nick Saltmarsh

Author

1 Response

Tamsin

April 09, 2022

Just seen this on James Martin show, so thought I’d check it out. Inspiring & encouraged to eat more pulses, love your recipes :)

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Spill the beans!

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